Samlor Kako - Cambodian Coconut Soup

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 stalk lemongrass, bruised and cut into 2-inch pieces 1 stalk lemongrass, bruised and cut into 2-inch pieces
• 1 thumb-sized piece of galangal, sliced 1 thumb-sized piece of galangal, sliced
• 4 kaffir lime leaves 4 kaffir lime leaves
• 1 red chili pepper, sliced 1 red chili pepper, sliced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 4 cups (960ml) vegetable broth 4 cups (960ml) vegetable broth
• 1 cup (150g) mushrooms, sliced 1 cup (150g) mushrooms, sliced
• 2 carrots, julienned 2 carrots, julienned
• 2 baby bok choy, halved 2 baby bok choy, halved
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 5g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the minced garlic, lemongrass, galangal, kaffir lime leaves, and red chili pepper. Sauté for 2-3 minutes until fragrant.
2. 2.
   Pour in the coconut milk and vegetable broth. Bring to a simmer and let it cook for 10 minutes to allow the flavors to meld together.
3. 3.
   Add the mushrooms, carrots, and baby bok choy to the pot. Cook for an additional 5 minutes until the vegetables are tender yet still crisp.
4. 4.
   Stir in the soy sauce and lime juice. Season with salt to taste.
5. 5.
   Remove the lemongrass stalks, galangal slices, and kaffir lime leaves from the soup.
6. 6.
   Ladle the Samlor Kako into bowls and garnish with fresh cilantro.
7. 7.
   Serve hot with steamed rice or noodles.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and flavors.
• Galangal — If you can't find fresh galangal, you can substitute it with ginger, although the flavor will be slightly different.
• Kaffir lime leaves — Tear the leaves slightly before adding them to the soup to release their fragrance.

Tips & Tricks

• For a spicier soup, add more red chili peppers or include some sliced bird's eye chili.
• Feel free to customize the vegetables according to your preference. You can add bell peppers, snow peas, or bean sprouts for extra crunch and variety.
• If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with water to the soup and let it simmer for a few more minutes.
• To make the soup heartier, you can add tofu or cooked chicken or shrimp.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if needed.

Serving advice

Samlor Kako is best enjoyed as a main course, served with steamed rice or noodles. The soup can be served on its own or accompanied by a side of fresh salad or pickled vegetables for added freshness and texture.

Presentation advice

When serving Samlor Kako, make sure to ladle the soup into bowls and garnish with a generous amount of fresh cilantro. The vibrant green color of the cilantro adds a pop of freshness to the creamy soup. Serve the soup hot to fully appreciate its flavors and aromas.